On November 8, the staff wellness program, sponsored by a grant from Working on Wellness Massachusetts, held its second cooking class for 15 employees. Jeremy Wells lead participants through the preparation steps for serving the delicious meal of butternut squash soup, and salmon with arugula salad and roasted butternut squash. Cooking classes are one of the most popular wellness offerings and all are looking forward to the next one.
Bon appétit !
In French class, students learned about the “Meilleur Ouvrier de France” [Best Craftsman in France]. This competition recognizes the ‘best of the best’ in their trade. Pastry chefs, butchers, cheese mongers, florists, sculptors and many others compete to be recognized as the most talented and knowledgeable individual in their professional field.
Paul Bocuse, Meilleur Ouvrier de France (awarded Three Stars Michelin since 1965) is one of France most renowned chefs and has given his name to one of the Culinary Institute of America’s fine restaurants. On Wednesday, students were given the opportunity to experience a meal at Bocuse’s, a student-run restaurant on the campus of the CIA in Hudson Park, NY.